Bellam Avakaya Recipe – Sweet & Spicy Mango Pickle

Homemade Bellam Avakaya Pickle is a traditional Andhra-style mango pickle made with raw mangoes, jaggery, and aromatic spices. This sweet, tangy, and spicy pickle pairs perfectly with rice, roti, and dosa. Follow this easy homemade recipe to enjoy authentic flavors!

Ingredients for Bellam Avakaya

• Raw Mangoes – 4-5 medium-sized, peeled and chopped
• Jaggery – 1 cup, grated (adjust to taste)
• Red Chili Powder – 2-3 tbsp (adjust to spice level)
• Turmeric Powder – ½ tsp
• Salt – 1-2 tsp (adjust to taste)
• Mustard Seeds – 1 tsp
• Fenugreek Seeds – ½ tsp
• Asafoetida (Hing) – ¼ tsp
• Sesame Oil – 2 tbsp (or any neutral oil)
• Curry Leaves – A few (optional)

Instructions

Step 1: Prepare the Mangoes

• Wash, peel, and chop raw mangoes into small pieces. Pat dry to remove excess moisture.

Step 2: Roast and Grind Spices

• Dry roast fenugreek seeds in a pan until aromatic. Let cool, then grind into a fine powder.

Step 3: Mix the Ingredients

• In a bowl, combine chopped mangoes, red chili powder, turmeric, salt, and fenugreek powder.
• Mix well to coat the mango pieces evenly.

Step 4: Prepare the Tempering

• Heat oil in a pan, add mustard seeds, and let them splutter.
• Add asafoetida and curry leaves (if using). Sauté briefly and pour over the mango mixture.

Step 5: Add Jaggery & Store

• Mix in grated jaggery, ensuring it blends well.
• Transfer to a clean, dry glass jar and cover tightly.

Step 6: Let It Marinate

• Allow the pickle to rest in a cool, dry place for 3-4 days, shaking the jar daily to blend flavors.
• Once the jaggery fully dissolves, store in the refrigerator for long-lasting freshness.

Serving & Storage Tips

• Enjoy with hot rice & ghee or pair with dosa, idli, or parathas.
• Store in an airtight glass jar to retain flavors.
• Always use a dry spoon to prevent spoilage.

Make your own authentic Homemade Bellam Avakaya Pickle at home with this easy recipe!